17 Dec 2006
Salty Oat Cookies
- 3/4 C unsalted butter
- 1 C packed dark brown sugar
- 1/2 C granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 2 eggs
- 1 tsp vanilla
- 1 3/4 C all purpose flour
- 2 C rolled organic oats
- 1/2 C raisins(or dried cranberries)
- Kosher salt
Preheat the oven to 375º F.
Set the raisins in a bowl with just enough boiling water (or hot port, even) to cover and leave them to plump up while you put together the dough.
In a stand mixer, whip the butter out of shape. Add the sugars, baking powder, baking soda, and cinnamon, and beat together until the mixture is fairly homogenous. Beat in the eggs and vanilla. Add the flour with the mixer at low speed and, scraping down the sides as necessary, mix just until it is fully incorporated.
Drain the raisins, then add them to the dough along with the oats and mix until combined.
Chill the dough for at least an hour before baking. The longer you chill the dough, the thicker and chewier these cookies end up, so if you have the patience to wait a few hours before baking, do.
Set up a few baking sheets and line them with parchment paper. Place heaping tablespoons of dough on the sheets, about 2″ apart.
Sprinkle kosher salt on top of the cookies. Don’t be stingy – you want them to actually taste of salt, as an active presence rather than just a flavor enhancer. Sprinkle the salt on as you would sugar.
Bake for 12-15 minutes, or until the edges are golden brown and done. Carefully transfer the still-soft cookies with a spatula onto racks to cool.
Teaism is a wonderful chain of cafes in DC, and I was obsessed with trying to recreate their Salty Oat Cookies for years until they posted their recipe. This is mostly theirs, just slightly tweaked to add more raisins and sometimes booze.